When the table is decorated with fancy pastries, the tea party becomes more romantic. A step-by-step recipe with a photo of a shortcrust pastry pie with cherries under an airy protein foam. How to cook beautifully and tasty, what filling to choose.
Contents of the recipe with a photo:
- Ingredients
- Step-by-step preparation of shortcrust pastry pie
- Video recipes
Shortcrust pastry pie with cherries and meringues is a delicious and tender pastry known to many housewives for a long time. It is very popular thanks to the shortcrust pastry, because it does not require a special set of products for its preparation, it is baked quickly, and is quite easy to perform. And with its snow-white protein "fur coat" will decorate both tea drinking and a festive table.
The main principle of cooking is crispy meringues and filling of fruits or berries. It can be apples, cherries, and apricots, or you can use fruit jam. But the filling should not be "wet", that is, before laying out on the dough, fruits and berries should be slightly dried or squeezed out of juice, then the cake will not get wet, it will have a beautiful appearance.
It is not known for certain who came up with the idea of baking meringue pies, but the French invented meringues themselves, and this is not surprising, such elegant light cakes, of course, indicate the sophistication of French chefs. Even the name translated from French means "baiser" - "kiss", very romantic.
The shortbread dough, which serves as the basis for our pie, was invented by oriental chefs around the 17th century. The main principle to be followed when preparing it: 1 part sugar, 2 parts butter, 3 parts flour.
The recipe for shortcrust pastry with cherries and meringues fell in love with Europeans and was entrenched there for many years. It is known from historical sources that Catherine II was so fond of shortbread dough delicacies that she began every day with a cup of strong coffee and a basket of shortbread cookies. In those years, such delicacies were available exclusively to kings and members of the nobility, but now they are available to everyone, and any housewife who knows some of the secrets of its preparation can bake the most delicate and fragrant shortcrust pastry cake.
- Caloric content per 100 g - 330 kcal.
- Servings - 10
- Cooking time - 1 hour
Ingredients:
- Butter - 200 g (for dough)
- Granulated sugar - 100 g (for dough)
- Flour - 300 g (for dough)
- Egg yolk - 2 pcs. (for test)
- Salt - 10 g (for dough)
- Egg white - 2 pcs. (for protein mass)
- Granulated sugar - 50 g (for protein mass)
- Pitted cherries - 1 kg (for filling)
Step-by-step preparation of shortcrust pastry pie with cherries and meringues
1. Divide the butter into small cubes. Add granulated sugar and grind until a homogeneous white mass is obtained, try to grind so that the sugar grains dissolve better in the total mass. The main secret of tender shortbread dough is that it must be prepared from cold butter.
2. Separate the whites from the yolks, add the latter to the oil base, mix the ingredients thoroughly. And put the squirrels in the refrigerator so that they remain cold.
3. Sift flour into the resulting dough base. It is better to sift it through a sieve so that the dough is light and fluffy.
4. Quickly knead the dough and put it in the refrigerator for 10 minutes. When kneading and rolling, it is important to sprinkle flour on the surface as little as possible, try to do it promptly so that it remains tender and pliable.
5. Squeeze the juice out of the cherries, if possible, so that the cake remains dry inside.
6. Grease a baking sheet with butter, roll out the dough for the base of the pie right on it.
7. Lightly sprinkle the dough with starch, it will not let the cherry juice spread.
8. Gently distribute the berries over the entire surface of the dough and put the baking sheet in the oven, preheated to a temperature of about 100 degrees, for 20 minutes.
9. Let's start forming the meringue layer. We take out the remaining proteins from the refrigerator, it is important that they are cold, then the meringue is whipped better. We put them in the mixer bowl and begin to beat the protein mass. When the protein is beaten enough, the foam becomes white and strong, we begin to pour sugar into the mass with a tablespoon. It should turn out to be snow-white and strong.
10. Take out the base of the pie from the oven, cool it slightly and cover with the finished protein mass on top, use a spoon or a cooking syringe to form patterns. We put our pie again in a preheated oven, but we turn off the gas, make sure that the top layer of meringue does not burn, it should lightly brown.
11. The readiness of the cake is determined by the top layer of meringue, when it does not stick to your hands, the baking is ready. We take it out of the oven, cool it.
12. Cut the cake when it is completely cool. Bon Appetit!
This type of baking has not only a delicate texture and excellent taste, but also a high calorie content. But this does not in any way diminish those who like to feast on a piece of delicious pie, because, as you know, the positive emotions that give rise to these delicate delicacies are the basis of life's happiness.
Video recipes for shortcrust pastry pie with cherries and meringues
1. How to make a shortcrust pastry pie with cherries and meringues:
2. Recipe for shortcrust pastry pie with cherries and meringues:
